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1
3 g
5 g
10 g
5 g
25 ml
150 ml
150 g
30 g
10 g
3 g
15 g
15 g
5 g
10 g
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cottage
cheese
black
cumin (shah jeera)
white
pepper
garam
masala
turmeric
(haldi) powder
lemon
juice
cream
yoghurt,
drained
gram flour
(besan) or cornflour
red chili
powder
saffron
ginger
paste
garlic
paste
fenugreek
(kasoori methi) powder
chaat
masala
salt to
taste
butter to
taste |
Method :
- Wash and cut the cottage cheese into 2" cubes.
- Mix the black cumin, white pepper, garam masala,
turmeric powder, two third of the lemon juice and salt.
- Sprinkle over the cottage cheese cubes.
- Refrigerate for 1 hour.
- Mix cream, yoghurt and gram flour or corn flour
in a bowl, add the remaining ingredients (except butter) and whisk
well to make a smooth batter.
- Add the cottage cheese cubes to this, coat evenly
and leave to marinate for at least 1 hour.
- Preheat the oven to 150 - 75C (300-50F).
- Thread the cottage cheese cubes onto a skewer, 2
cm apart.
- Roast in an oven/tandoor/charcoal grill for 5 - 6
minutes, basting occasionally with melted butter.
- Sprinkle chaat masala and the remaining lemon
juice.
- Serve hot, accompanied by a green salad and Mint
Chutney.
Serves 4 - 5
Preparation time : 21/4
hours
Cooking time : 10 minutes
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Learn how
to cook Vegetarian Recipes
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